Recipe: Blueberry Shortcake

Ingredients

Preheat the oven to 400°F.
In a food processor, combine flour, baking powder, sugar, salt, and butter, pulsing until the mixture resembles coarse sand.
Transfer to a bowl, then add 1 egg, cream, and lemon zest, mixing until a dough forms.
On a floured surface, shape the dough into a disc about 1 inch tall and cut into 6 triangles.
Brush the tops with the beaten egg and sprinkle with coarse sugar if desired.
Bake for 15-18 minutes until golden brown and let cool.
For the blueberry sauce, combine 2 cups blueberries, sugar, and lemon juice in a pot, boiling for 3-4 minutes.
Mix cornstarch with 1 teaspoon cold water, add to the blueberries, and boil for 1 more minute until thickened.
Remove from heat and stir in the remaining blueberries, then set aside to cool.
To make the whipped cream, beat heavy cream until stiff peaks form, then add sugar and mix for 30 seconds.
Assemble by slicing the shortcakes in half, adding blueberry sauce and ice cream, topping with whipped cream, and garnishing as desired.

Servings

Calories

697

Total fat

35g

Total carbohydrates

87g

Total protein

10g

Sodium

194mg

Cholesterol

171mg